Potato masala is a tasty and easy to make side dish for poori, dosa and rice. This is known as poori masala in south India, as it is typically served with poori. This aloo masala is a super easy to make, tastes very delicious, flavorful and wholesome. Vegan and gluten free.
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Main Course
Cuisine: Indian
Keyword: aloo masala, potato masala
Servings: 3
Calories: 149kcal
Author: Harini
Ingredients
400gramspotatoesboiled and peeled
2tablespoonsoil
1teaspoonmustard seeds
1teaspoonurad dal
2teaspoonachanna dal
1/2teaspooncumin seeds
12curry leaves
3green chilieschopped
2dried red chilies
3/4cuponionsthinly sliced
1inchgingerpeeled and freshly minced
2tablespoonschickpea flourbesan
1/2teaspoonturmeric powder
Cilantro/coriander leaves
Juice of 1/2 lemon
Salt
2.5cupswater
Instructions
Rinse and scrub three large potatoes or 400 grams of potatoes thoroughly. Boil them until soft. You can boil on stove top or pressure cook or instant pot.
Once boiled, peel the potatoes. Mash the potatoes coarsely or cut into big cubes. Next shell the green peas, slice the onions thinly, slit the green chilies, mince the ginger and set aside.
Heat oil in pan or kadai. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaf, slit green chilies, red chilies and minced ginger. Saute for a minute.
Add thinly sliced onions and shelled green peas.
Saute for 2 minutes or until onions turn a bit soft. Do not let them turn brown.
Add salt to taste and turmeric powder. Mix well and cook for a minute or two.
Add the finely chopped tomato and saute for a minute. Add mashed potato. Next add 2 tablespoons roasted gram flour or besan and coat the potatoes well. Coat the flour very well to the potatoes by sautéing.
Add 2.5 cups water and mix very well. Cover and cook for 7-8 minutes or until the curry thickens a bit. You can cook for up to 10 minutes for a very thick curry.
Once the potato masala has reached the desired consistency, add lemon juice and chopped coriander leaves.